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pumpkin pecan upside down cake
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Pumpkin Pecan Upside Down Cake Recipe

4.84 from 50 votes
prep 25 minutes
cook 45 minutes
Additional Time 10 minutes
total 1 hour 20 minutes
Serves 16 slices
This pumpkin pecan upside down cake is the ultimate fall snack cake. Gooey pecan topping baked under a fluffy pumpkin cake, then flipped over to make a beautiful caramelized pecan topping. 
Author: Bernice Baran
Servings 16 slices

Equipment

Ingredients

Pecan Topping

  • 85 grams salted butter, room temperature
  • 70 grams light brown sugar, lightly packed
  • 60 mL pure maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 180 grams roughly chopped pecans

Pumpkin Cake

  • 60 mL canola oil, or any neutral oil
  • 100 grams granulated sugar
  • 100 grams light brown sugar, lightly packed
  • 2 large eggs, room temperature
  • 56 grams Greek Yogurt, or sour cream
  • 180 grams pumpkin puree, I use Libbys, thick consistency
  • 150 grams all-purpose flour, spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp allspice

Method

Pecan Topping

  1. Preheat the oven to 350F/177C convection and grease and line a square 8x3 inch baking pan with baking spray and parchment paper.
  2. Combine the butter, brown sugar and maple syrup in a saucepan, over medium-low heat, whisk just until it’s completely smooth. 
    85 grams salted butter room temperature, 70 grams light brown sugar lightly packed, 60 mL pure maple syrup
  3. Remove from the heat and fold in the vanilla, cinnamon and chopped pecans.
    1 tsp vanilla extract, 1/4 tsp ground cinnamon, 180 grams roughly chopped pecans
  4. Spread the pecan mixture evenly into the prepared pan and set aside while you make the pumpkin cake.

Pumpkin Cake

  1. In a large bowl whisk together the oil with the sugars until they're well combined.
    60 mL canola oil or any neutral oil, 100 grams granulated sugar, 100 grams light brown sugar lightly packed
  2. Add the eggs, whisking one in at a time until it's fully combined.
    2 large eggs room temperature
  3. Add the yogurt and pumpkin and whisk until it’s completely smooth.
    56 grams Greek Yogurt or sour cream, 180 grams pumpkin puree I use Libbys, thick consistency
  4. Add the flour, baking powder, baking soda, salt and spices and whisk until the flour is fully incorporated.  
    150 grams all-purpose flour spooned and leveled, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp allspice
  5. Gently spread the pumpkin cake batter over the topping and bake for 40-45 minutes. The cake should spring back when you press on the center (or a toothpick should come out clean).
  6. Gently run a knife along the edge of the pan to release any sticky spots.
  7. Let the cake rest for 10 minutes and then place a cake board/cutting board/cake stand on top of the pan. Flip the pan over and gently remove the pan.
  8. Remove the parchment paper and use a knife to gently score the pecans while they're warm so you get clean slices once the cake cools.
  9. Allow the cake to cool completely and then slice all the way through the score marks.

Notes

  • cake can be stored airtight at room temperature for 2-3 days, refrigerated for up to a week or frozen for 1-2 months.

Nutrition

Serving: 1gCalories: 228kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 31mgSodium: 211mgFiber: 2gSugar: 19g
Course: Cakes
Cuisine: American
Keyword: fall baking, pecan upside down cake, pumpkin pecan cake, pumpkin upside down cake, thanksgiving dessert, upside down cake